Yes, I’m posting two fudge recipes back to back.
and I’m not mad about it. I don’t think you will be either.
After finishing off a batch of the chocolate freezer fudge during last weeks heat wave AND simultaneously seeing the rest of the country posting pumpkin recipes and photos allll over the place, I found myself both craving the freezer fudge AND all things pumpkin.
I had a lone can of pumpkin left in my pantry another batch of freezer fudge with pumpkin was really the obvious choice.
I’m really PUMP(kin)ed about these! (see what I did there?)
This recipe is so easy, and tastes like fall and summer at the same time! Perfect for those warm fall days where you still want a pumpkin treat but it’s too warm for a Pumpkin Spice Latte but also perfect, well, any time because Pumpkin + Chocolate is amazing.
I honestly didn’t mean for this recipe to be marbled, I originally intended for it to have chocolate chunks in it BUT silly me forgot that the mixture was still warm when I dumped in the dark chocolate chunks and as I mixed it around, it became marbled.
But it turned out to be a very happy accident! There are still a few chocolate chunks in here and it’s the perfect swirl of chocolate and pumpkin!
This recipe is gluten free, dairy free, soy free, refined sugar free and vegan but it’s so yummy, your pro gluten/dairy/soy/refined sugar friends won’t be able to tell!
Pumpkin Chocolate Marbled Freezer Fudge (Paleo + Vegan)
What you Need:
- 1/2 cup of pumpkin puree
- 1/2 cup coconut butter
- 2 T maple Syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4-1/2 cup dark chocolate chunks
How to Make:
- Line a standard loaf pan with parchment paper and set aside.
- In a saucepan, combine all ingredients except chocolate over medium to low heat until smooth.
- Pour mixture into loaf pan, still in chocolate chips until you get marbled effect (if you don’t want the marbled effect and just want chunks, place in freezer for 5 minutes until cool and then add in your chunks!)
- Freeze for 20 minutes, cut and enjoy!
- Store in freezer in an airtight container (IF you have any leftovers!)